Soupe de haricots noirs dominicaine
Une soupe épaisse et fumée aux haricots noirs, à la citrouille et au yuca, servie bien chaude en entrée généreuse.
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Soak the beans
Rinse the black beans and cover with plenty of cold water. Let them soak at room temperature for at least 6 hours, or overnight. Drain and rinse again before cooking.
- 450 g dried black beans
✅ C'est prêt quand : the beans have plumped up and the skins look smooth, not wrinkled
Cook the beans
Put the soaked beans in a large heavy pot with 2 litres of the water, half the onion, 1 bay leaf and 3 whole garlic cloves. Bring to a boil, skim off any foam, then lower the heat and simmer, partly covered, for 45–60 minutes. Do not add salt yet, as it can toughen the skins before the beans are tender.
- 450 g black beans (from step 1)
- 2 litres water
- 1 bay leaf
- half onion
- 3 garlic cloves
✅ C'est prêt quand : the beans are tender when pressed between two fingers but still hold their shape
Build the sofrito
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Add pumpkin, yuca and ham
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Thicken the soup
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Season and serve
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Soak the beans
Rinse the black beans and cover with plenty of cold water. Let them soak at room temperature for at least 6 hours, or overnight. Drain and rinse again before cooking.
- 450 g dried black beans
✅ C'est prêt quand : the beans have plumped up and the skins look smooth, not wrinkled
Cook the beans
Put the soaked beans in a large heavy pot with 2 litres of the water, half the onion, 1 bay leaf and 3 whole garlic cloves. Bring to a boil, skim off any foam, then lower the heat and simmer, partly covered, for 45–60 minutes. Do not add salt yet, as it can toughen the skins before the beans are tender.
- 450 g black beans (from step 1)
- 2 litres water
- 1 bay leaf
- half onion
- 3 garlic cloves
✅ C'est prêt quand : the beans are tender when pressed between two fingers but still hold their shape
Build the sofrito
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add pumpkin, yuca and ham
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Thicken the soup
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Season and serve
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The Story Behind the Dish
Black beans arrived in the Caribbean with African and Spanish cooking traditions and became a daily staple in the Dominican Republic, where they are prized above other bean varieties and often cooked thicker and more savoury than elsewhere in the region. Pumpkin, native to the Americas, was added early on to give the pot sweetness and body.
This soup version, thick enough to eat with a spoon rather than drink, is traditionally served as a starter before the midday meal, especially in cooler weather or on days when a lighter main course follows.
⭐ Why It's Famous
It turns the everyday Dominican bean pot into something richer and more festive, prized for its smoky depth and velvety texture from the pumpkin.
💡 Fun Fact
Dominicans distinguish sharply between bean colours; black beans (habichuelas negras) are considered a specialty, often reserved for soups and special meals rather than the everyday red beans served over rice.
Dominican Republic
18.49°N, -69.93°W
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